A delightful Caribbean-inspired spiced fruit loaf, perfect for brunch or a snack.
Warm the stout beer in a saucepan over low heat.
Avoid boiling the beer to preserve its flavor.
Add the molasses, honey, and butter to the warm beer, stirring until melted and combined.
Ensure the butter is fully melted for a smooth mixture.
Allow the beer mixture to cool to room temperature.
Cooling prevents premature activation of the baking powder.
Sift together the flour, baking powder, cinnamon, nutmeg, and ginger in a mixing bowl.
Sifting ensures even distribution of the spices.
Mix the raisins and cranberries into the dry ingredients.
Coating the fruits in flour prevents them from sinking during baking.
Combine the cooled beer mixture with the dry ingredients, stirring until just combined.
Avoid overmixing to keep the loaf tender.
Pour the batter into a greased loaf pan.
Greasing the pan ensures easy removal of the loaf.
Bake in a preheated oven at 350°F (175°C) for about 1 hour, or until a toothpick inserted in the center comes out clean.
Check the loaf at 50 minutes to prevent overbaking.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling in the pan helps the loaf set and prevents crumbling.
Slice and serve the loaf, enjoying its rich flavors.
Pair with butter or cream cheese for a delightful treat.
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